I had an absolute abudance of Cherry Tomatoes after being gifted some at work so I came up with this amazingly tasty Zero Point Soup. Roasting the tomatoes & garlic really gives this soup a wonderful flavour along with the Balsamic Vinegar & Fresh Basil.

  

600g Cherry Tomatoes halved

2 Garlic Cloves skin still on

1 White Onion diced

1 Litre Hot Vegetable Stock

1 Tbsp Balsamic Vinegar

1 Tbsp Tomato Puree

1 Sweetener tablet or 1 tsp Sweetener

Salt & Pepper

Fresh Basil 

Spray Oil

  

Place the halved tomatoes & garlic cloves (skins on) in a baking tray & spray with oil season well with Fresh Black Pepper. Roast in a preheated oven at 200c for about 35mins or until the tomatoes start releasing their juices and the garlic is soft.  Saute the diced onion in a large Pot for about 5mins over a medium heat until soft & translucent. Add the Balsamic Vinegar & cook for a further minute to burn off any vinegary acidity from the balsamic. Add in your tomatoes & all the juices from the tray & squeeze in the softened garlic out of its skin. Add your stock, sweetener & tomato puree & season well with salt & fresh black pepper. Simmer over a medium heat for around 20mins to allow all the flavours to infuse. Blend very well ensuring all skins are well blitzed either a hand blender or food processor is perfect. Tear in a good handful of the fresh Basil leaves & stir well. Enjoy! Free on all plans, I served mine with 3 Melba toasts & 20g of lowlow cheese spread bringing my lunch to 2pps. I had to have seconds of the soup it was so yummy!